Get into the spirit with these handcrafted recipes from East Coast mixologists. Liven up Halloween bashes and fall get-togethers with handcrafted recipes for Halloween cocktails featuring pumpkins, apples + seasonal spices and more.
How do you mix your potion? “Double, double toil and trouble; Fire burn and caldron bubble. Cool it with a baboon’s blood, Then the charm is firm and good. Thanks to these New York and New Jersey mixologists, your potion will be better than a witches’ brew. The following 5 BOO-zy recipes for autumn and Halloween cocktails will wow your ghost and goblin guests.
5 Recipes for Halloween Cocktails — and for Fall!
Fall is one of my favorite holidays when I enjoy baking. Pairing the smell of baking pumpkin bread with a Smashing Pumpkin Martini – priceless! Read on for 5 recipes for Halloween Cocktails — which are also perfect to serve in the fall.
1. Autumn Leaves
2 oz Jack Daniels Single Barrel whiskey
1/2 oz St. Elizabeth allspice dram
1/2 oz fresh lemon juice
1/2 oz honey syrup
1/4 oz cinnamon syrup
grated cinnamon and nutmeg, for garnish
Combine ingredients in a mixing glass and shake with ice. Strain to a rocks glass over ice (or a single large ice ball or cube). Garnish with grated cinnamon and nutmeg.
Autumn Leaves recipe, courtesy of Francis Schott, Stage Left Steak, New Brunswick, NJ
2. Smashing Pumpkin Martini
2 tsp pumpkin puree (recipe below)
3/4 oz Nocello liqueur
2 oz vanilla vodka
cinnamon sugar rim
cinnamon stick for garnish
DIRECTIONS: Add pumpkin puree, Nocello liqueur and vanilla vodka to a cocktail shaker. Add ice and shake. In a small bowl, mix cinnamon with granulated sugar and place on a plate, wet the rim of the glass with any citrus slice available (or simply water). Pour shaker contents into martini glass. Garnish with cinnamon stick.
Homemade Sugar Pumpkin Puree
DIRECTIONS: Slice off stem and top of sugar pumpkin. Place on cutting board sliced side down and cut in half. Scoop out insides and discard. Brush with olive oil and place on a lined cookie sheet. Bake at 350 degrees for 40 minutes until soft. When done, take off skin and reserve flesh in a bowl. Sprinkle 1 teaspoon of pumpkin pie spice over pumpkin flesh. Puree with a stick blender or food processor. Will keep for 2 days or place in ice cube trays and freeze for up to 6 months.